What is buttermilk??!
What is buttermilk??
Answers:
Two short answers for this, from Answers.com:
"1. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
2. A cultured sour milk made by adding certain microorganisms to sweet milk."
And the long answer, from the same source:
"Buttermilk is the liquid left over after producing butter from full-cream milk during the churning process. It has a slightly sour taste. It is quite popular as a refreshment in Northern Europe and South Asia, particularly in Afghanistan, Punjabi and the Pashtoon belt in Pakistan and in India. Many breads are made with buttermilk, and it is also used in creamy soups and sauces.
Most of the modern, commercially available, "buttermilk" in supermarkets is not genuine buttermilk, but rather cultured buttermilk, that is, milk to which lactic acid bacteria have been added to simulate the traditional product. The sour taste, or tartness of "cultured buttermilk" is a result of a fermentation process in which the bacteria turn lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering or curdling. The acidity of buttermilk inhibits bacterial growth, and this gives it a long refrigeration life. This process can be repeated when making sour cream with slight alterations.
Traditional buttermilk is quite different from cultured buttermilk: it is thin and slightly acid, while cultured buttermilk is thick and tart.
Note that it may be difficult to find buttermilk that is not low-fat in some areas, but it is possible to augment it with cream that has risen to the top of some varieties of store-bought whipping cream. Still, many people enjoy cultured buttermilk as part of a health-conscious diet, particularly in Germany. It is consumed daily by the majority of people in southern India.
In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons Cream of Tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes. This method can be used with soy milk or rice milk for vegan/vegetarian consumption."
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Heat it up and keep stering,,,,You'll have butter!
Buttermilk is what is left after the cream has been churned to make butter. It is relatively fat free and has a kind of cottage cheese taste.
Its what you get when the milk in the cow starts t o turn to butter. Its a grosse process that incluses boiler rooms, and alot of salt.
You know how whipping cream is used to make butter? The fat particles stick together to make the butter, and the remaining liquid is buttermilk. It tastes different than regular milk, but has about the same fat content, etc.
Maybe this will help:
http://homecooking.about.com/od/cookingf...
a dairy liquid with a slightly sour taste
Buttermilk is technically the liquid left after butter is churned. That is what was buttermilk in the old days on the farm.
Today Buttermilk is a cultured produce that does not come as a residue from churning butter.